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Old 02-12-2010, 12:47 PM   #1
pava
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Default Witbier water profile?

Anyone have any good starting points for water profile for a witbier. . .I will be buying RO water and building from scratch so I can match most anything, just not sure what I should be shooting for. At minimum I am guessing something balanced (perhaps leaning toward malty) and suitable for a light SRM??

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Old 02-12-2010, 12:52 PM   #2
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I would say balanced, get enough calcium and magnesium in there for the yeast, and something that will work for the light color.

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Old 02-12-2010, 02:29 PM   #3
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Personally I would keep the RA at around zero and use acid malt at around 3-5% to get the mash pH down since I think the beer would benefit from a slightly above threshold lactic acid flavor.

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Old 02-12-2010, 03:21 PM   #4
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Pierre Celis located his brewery in Austin because the water is perfect for brewing this style -- it's similar to the water profile in Hoegaarden. Acidulated malt can be used to drive down the pH, or you can use lactic acid per Palmer's spreadsheet to adjust the mash pH down to around 5.2 which is what I do because it's more precise.

Here's a sample Austin water profile:

Ca 15.0
Mg 17.0
Na 26.0
SO4 39.0
Cl 42.0
HCO3 62.0

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Old 02-12-2010, 11:35 PM   #5
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thanks for the suggestions!!

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